6 Slow Cooker Recipes for Fall

Autumn often brings cooler temperatures and busy schedules. When you running from work to your kids’ soccer games or to a football game with friends, slow cooker meals are ready when you get home, saving time and requiring little effort! We’re bringing you 6 easy recipes to enjoy this season.

Directions:1. Season chicken with salt and pepper to taste. Place chicken into a 6-quart slow cooker.2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves. Season with salt and pepper to taste. Cover and cook on low heat for 6-8 hours.
3. Remove chicken from the slow cooker and shred using two forks.4. Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.5. Stir in lemon juice and parsley. Serve immediately.

Directions:1. Pull the roast out of the fridge, sprinkle all sides with salt & pepper to taste, and set aside for about 10 minutes to warm up. Use this time to prep the veggies by peeling the onions then slicing them into wedges, chopping the celery, then peeling and chopping the carrots and parsnips.
2. Measure out 1 tablespoon of the onion soup mix and sprinkle it on all sides of the roast, pressing the seasonings down into the meat if need be. Heat a skillet or a large pot to medium heat, add 1 tablespoon of cooking oil, and then place the roast into the pan. Sear all sides of the roast using tongs to flip the meat (I let the big sides cook for 1 1/2 minutes and the other sides for 30-45 seconds), then transfer to the slow cooker.
3. Reduce the heat to medium-low, measure in another tablespoon of cooking oil (if necessary), add in the onions, season to taste with salt and pepper and saute, stirring occasionally for 2 minutes. Remove the onions from the skillet and place around the pot roast in the slow cooker. Repeat process with carrots, parsnip and celery (all together), then place in the slower cooker as well.
4. Measure 2 cups of the broth into a cup or bowl, then pour ¼ cup into the skillet. Use a wooden spoon to scrape up the beefy bits from the bottom of the skillet, then add the remaining 2 tablespoons of onion soup mix into the skillet, and slowly pour in the rest of the broth while stirring. Let the broth warm up for a few minutes then pour into the slow cooker over the veggies.
5. Cover the slow cooker with the lid and cook on low for 8-10 hours or high for 4-5 hours, or until the meat is tender and the veggies are fully cooked.
6. Serve the pot roast shredded or in big chunks with extra drippings/juices poured over it. Enjoy!

Slow Cooker Chicken and Mushroom StroganoffIngredients:4 boneless skinless chicken breasts, cubed8 ounces sliced mushrooms8 ounces cream cheese, softened10 ½ ounces cream of chicken soup1 envelope (1¼ ounces) dry onion soup mixSalt and pepper to tasteFresh parsley, chopped for garnish1 pound large egg noodles for serving
Directions:1. Place the chicken in the bottom of a lightly greased slow cooker and then add the mushrooms. In a medium sized bowl, add cream cheese, cream of chicken soup and dry onion soup mix. Mix until incorporated and then pour on top of the chicken and mushrooms in the slow cooker.
2. Cook on low for 4-6 hours or high for 3-4 hours. Serve over noodles and top with fresh parsley and salt and pepper.

Directions:1. Beat eggs in a large bowl. Add milk, bread crumbs, onion, salt and sage, and mix well.
2. Crumble ground meat into mixture and mix well. Form into a loaf.
3. Peel potatoes and carrots, then cut into 1″ chunks and place around the meatloaf in the slow cooker.
4. Cook on low for 5-6 hours.
5. Mix together ketchup, brown sugar, mustard and Worcestershire. Spread sauce on top of meatloaf and cook for 30 more minutes on high.

Directions:1. Melt butter over medium-high heat in a non-stick pan. Season chicken with salt and pepper. Add chicken to the pan and cook until browned on both sides.
2. Place chicken in a lightly greased 6-quart slow cooker.
3. In a medium bowl mix together Alfredo sauce, sun-dried tomatoes, Parmesan cheese, Italian seasoning and red pepper flakes.
4. Pour the mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 4 hours.
5. Open slow cooker, mix in spinach. Cover and cook for 5 more minutes. Serve.